Recipe: Chopped apple salad with raisins, almonds and cabbage
Here's a fresh and crunchy take on Waldorf salad, with lettuce and cabbage adding heft, and almonds standing in for walnuts. Debbie Arrington
In the mood for a salad with extra crunch? This variation on Waldorf salad works in any season.
According to recipe lore, the original Waldorf salad was created in 1893 at the Waldorf Astoria Hotel in New York City. Short on other salad ingredients, the hotel’s maitre d’ combined diced red apple and celery with mayo, and a classic salad was born. (Chopped walnuts were added later.)
This apple salad adds shredded cabbage and lettuce (for a little more salad substance) and substitutes chopped almonds for the walnuts.
Quick and easy to assemble, this salad can be scaled up for a crowd and made in advance, which makes it a good choice for spring gatherings. (Does the Easter Bunny like apples?)
Crunchy apple salad
Makes 2 to 4 servings
Ingredients:
1 medium red apple, cored and diced
1 stalk celery, diced
¼ cup raisins (or dried currants or cranberries)
1 cup cabbage, shredded
1 cup lettuce, shredded
2 tablespoons almonds, chopped
Dressing:
2 tablespoons mayonnaise
1 tablespoon white vinegar
½ teaspoon sugar
¼ teaspoon seasoning salt
Instructions:
In a large bowl, combine apple, celery, raisins, cabbage, lettuce and almonds.
Make dressing. In a small bowl, combine mayonnaise, vinegar, sugar and seasoning salt; stir until smooth.
Pour dressing over the apple mixture. Toss gently to coat the salad. Serve.
(Refrigerate covered if not served immediately.)
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Garden Checklist for week of May 18
Get outside early in the morning while temperatures are still cool – and get to work!
* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. Transplant seedlings for many of the same flowers.
* Plant dahlia tubers.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Are birds picking your fruit off trees before it’s ripe? Try hanging strips of aluminum foil on tree branches. The shiny, dangling strips help deter birds from making themselves at home.
* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.
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